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Suntory is a legendary Japanese distillery, one of only a handful of whisky makers in that country. They have become famous for quality, well-crafted single malts in the tradition of scotch whisky. Their fame is so solid, in fact, that they were able to purchase Jim Beam in 2014.

This summer, Suntory introduced and affordable whisky blend that’s designed for cocktails. Toki is comprised of 2 Suntory single malt “pillars”: Hakushu (light and fresh) and Chita (heavy grain). These two combine for a flavor that’s malty, crisp, light and sweet with a mild spice finish.

At $40 per bottle and 43% ABV, Toki is a light sipper for the warm months, and goes well neat or on the rocks. It’s malty character is reminiscent to me of Dutch Genever and barley-based Shochu. It pairs well with milder, lighter cigars, sipped neat.

While Toki can be mixed in cocktails any way you choose, Suntory has a specific “ceremony” they recommend for making the Toki Highball (pictured above):

“To begin a highball recipe, fill the glass to the brim with ice. Add one measure of whisky. Stir to cool the whisky and glass. Again add ice to the brim. Pour three measures of chilled sparkling water along the side of the glass to avoid melting the ice or bursting the bubbles. Add a twist of lemon. Enjoy.”

As a cocktail, the Toki Highball is subtle, malty, refreshing and easy to make, and at $40, Toki may serve to be an introductory Japanese whisky if you’re unfamiliar with the category.